The best traditions to explore in Cyprus

Lefkara lace and Lefkara lace cookies, all locally handmade

Cyprus is an island in the East of the Mediterranean Sea. Known as Greek Cypriot, it is shaped and influenced by all who occupied it, from the Archaean Greeks to the Turkish invasion in the 70s.

The North of the island was occupied by Turks, who took over the land, houses, and businesses. Locals fled to the south, losing everything. The area is dependent on Turkey and is only recognized as a country by them. It is separated from the rest of the island by a UN buffer zone. You can visit and even relocate there, as many do.

But I will be writing about the traditions in southern parts I visited and enjoyed, Cyprus. I researched it as a possible home base. It's not completely off the list, but driving on the left side of the road is a challenge. Here are my favorite experiences.

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Bee farm

This was probably my favorite visit. I learned many new things about bees and tasted the delicious honey. They even had a hive we could look into, built in a glass enclosure. Thyme honey was a new experience. There are thyme gardens close to the beehive, so the bees gather nectar mostly from the thyme plants. The result is interesting. The first taste was a little weird, but then I wanted thyme honey every day. The regular honey was delicious as well, and they had soaps, balms, and other by-products.

Bees are vital for our existence, as they pollinate all the fruits, vegetables, and herbs we eat, and all the beautiful flowers we see. I enjoy visiting beekeepers and supporting their small businesses. The honey may be a bit more expensive than a mass-produced, store-bought one, but the taste will always win. Especially the thyme honey, which has a special place in my taste buds' memory.

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Halloumi cheese farm

There are reports of halloumi being popular in Cyprus and its vicinity for hundreds of years. Cyprus is where this delicious, salty, squeaky cheese first originated. It is traditionally made with goat milk, but I prefer the cow milk one. It can be eaten raw, but it is much more delicious grilled or fried.

We visited a local's house that showed us the process of making the cheese. The hosts welcomed us with a traditional breakfast spread of cucumbers, tomatoes, cheese, and olives. fresh bread, jams, and coffee. We were delighted. We walked around, admiring the green hills and taking in the fresh air.

An interesting twist was that the farmers stored the halloumi in brine with mint leaves, as per tradition. It keeps the cheese fresh and tasty.

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Donkey farm

Another local tradition, farming, is deeply rooted in Cypriots. Donkeys were of great importance in the lives of Cypriots. They were used to carry olives from the groves and cereals from the fields to the mills. They are intelligent animals capable of carrying heavy cargo. Donkeys are still used in some villages in Cyprus. Most of them are living their best life in sanctuaries and farms focused on their wellbeing.

The donkey farm was fun, as we fed and had photo ops with the funny donkeys and goats. You can pick up donkey milk soaps and creams, Queen Cleopatra's favorite bath products.

You can also sample donkey milk chocolate and hazelnut spread.

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Lefkara village

Lefkara lace is legendary. The craft has been passed down from mothers to daughters for centuries. There are few that keep this legacy alive, as part of their identity and culture.

Leonardo Da Vinci traveled to Lefkara in 1481 and brought back to Italy a lace piece, which he left at the altar of the Duomo in Milan.

The village of Lefkara is very charming, with stone alleys and beautiful limestone houses.

Lefkara is also known for silverwork. We came across shops that had amazing silver jewelry, spoons, utensils, religious objects, and souvenirs. The 2 crafts of lace and silversmith produced intricate filigree objects and jewelry. By buying local handmade souvenirs, we support the traditions and uniqueness of these objects for future generations.

Yet another surprise was a shop that made lace-decorated cookies. They are used for religious rituals but are also available as souvenirs. As we walked in, we witnessed an elderly woman patiently decorating the cookies. Of course, I bought some, and even though it was difficult to destroy the complex work, I enjoyed every bite.

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Wineries

Cypriots have been making wine since at least 2000 B.C. The most known grapes are Mavro and Xynisteri. We had the pleasure of tasting them at the winery. We also continued the research diligently with dinner some nights.

Mavro is an indigenous red grape used to mainly produce the sweet red wine named Commandaria. Xynisteri is the main white grape variety, light and fruity.

While tasting alcohol in Cyprus, you need to check out the local spirit, Zivania. It is very strong, comparable with the traditional Balkan plum brandy that comes under the names of palinka, rakia, or slivovitz.

When you visit a winery, you must try Cyprus's oldest dessert called Soutzoukos. It is made with almonds dipped in a mix of grape juice and flour. It is a long process, with repeated dipped layers over a string of almonds. It is a bit chewy, and crunchy, with different subtle fruit flavors. The Soutzoukos go great with a drink and are addictive.

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Olive farm

Olives are a daily part of Cypriot life, as in many Mediterranean cultures. Olive oil has been part of the island's life since at least 4000 years ago. The olive trees are a sight to behold, standing for hundreds of years.

The ripe olives are harvested in October and November. They are laid in the sun for days or marinated in brine. The olives are then pressed. This used to be done in a stone press, which can still be found in rural areas. Then the crushed olives are placed in baskets, which act like strainers. The oil is traditionally mixed with water, so the clean oil floats on top.

The Cypriot olive oil is a green hue, packing the freshness of the island's green hills. The flavors are fruity and floral, perfect on a good piece of bread sprinkled with salt.

No cultural experience can be complete without a traditional meal. We stopped at a restaurant that served us lunch family style. We tasted everything from Greek salad, tzatziki with fresh bread to hot plates with meatballs, fried zucchini, bulgur, souvlaki, lamb and more. We did find room to fit in the local dessert- sweet cheese pastries and small doughnuts served with hot orange blossom syrup.

I hope to inspire you to experience all these in Cyprus, and even in other countries, a fun comparison adventure. We travelers are the ones who can have a vast impact on local traditions by supporting the ones that still expertly do the hard work, keeping alive unique flavors, practices, and bits of our human history.